The chia acts as a coagulant for the crackers, acting as a substitute for eggs, cheese, or oils. These are low calorie, low net carb, and completely vegan.

Ingredients

• 1 cup originally Longjevity fiber flour

• 3 tbsp chia seeds

• 1/2 c plus 2-4 tbsp water

• 1 tsp baking powder

• salt (I used about 1 tsp) + herbs to taste

Directions

1. Preheat oven to 275°F

2. Soak chia seeds in ½ cup water until expanded and gelatinous – approximately 10-15 minutes.

3. In a separate bowl, combine Lonjevity flour, baking soda, salt, and herbs.

4. Add dry ingredients to the chia gel and mix until combined. Add additional 2-4 tbsp of water, 1 tbsp at a time, to mixture until the dough is just moist and sticks together well.

5. Cut two pieces of parchment paper the length of a baking sheet. Place the dough between the two sheets and roll out until thin and flat on the cookie sheet. Remove the top piece of parchment prior to cooking.

6. Using a pizza cutter, cut the crackers into squares and bake for 35-45 minutes until browned and just slightly crunchy. Flip the crackers, breaking them at the cut lines, and bake for an additional 30 minutes. Cool completely and serve.